1. In a large bowl, combine the yolks, brown sugar, vanilla and 1/2 teaspoon salt. Using an electric mixer beat on medium-high speed until thick and dark golden, about 3 minutes. Reduce the speed to low and slowly drizzle in the milk, Scotch and brandy. Transfer to the freezer to chill while preparing the rest of the eggnog. (Or refrigerate for at least 2 hours before completing.)

2. In a medium bowl, whip the cream on medium-high speed until soft peaks form. Set aside. In another medium bowl, using clean beaters, whip the egg whites and pinch of salt on medium-high speed, adding the sugar by tablespoons until soft peaks form.

3. When ready to serve, pour the yolk mixture into a large punchbowl. Fold in a small amount of whipped cream to lighten it, then fold in the remaining cream. Fold in the egg whites. Generously dust the top with nutmeg; serve immediately.

Yield: 12 servings.

------------

It occurs to me that you could sub. 4 cups of half-and-half for the 2 cups of cream, 2 cups whole milk.

12-14-2010, 15:57

nblair

Re: Eggnog

Has anyone received their Four Roses Christmas Card yet? It includes Jeff's recipe and a picture of the 1934 Four Roses ad highlighting the recipe as well. Must be a great one to have been carried on so many years. I have plans to make it this Christmas Eve!

12-26-2010, 07:01

HipFlask

Re: Eggnog

Well this years batch is pretty good. I followed Jeff's dads recipe but I used Captain Morgan for the Rum component and WT 101 for the bourbon. I think I will go back to Meyers Rum and EWSB or OF for the Bourbon. It seems like it mellows better when I make it the day after Thanksgiving for serving at Christmas.

12-26-2010, 13:43

Parkersback

Re: Eggnog

Quote:

Originally Posted by HipFlask

Well this years batch is pretty good. I followed Jeff's dads recipe but I used Captain Morgan for the Rum component and WT 101 for the bourbon. I think I will go back to Meyers Rum and EWSB or OF for the Bourbon. It seems like it mellows better when I make it the day after Thanksgiving for serving at Christmas.

It keeps that long with eggs and milk in it?

12-26-2010, 17:27

smokinjoe

Re: Eggnog

Another lazy effort at the Smokinjoe household this year, but still fulfilling. Borden's Eggnog in the can, with a little VW 10yr 107 thrown in. More than good, for me. :yum:

One day...maybe, next year....I'm going to man up and make Jeff Renner's recipe.
:toast:

12-28-2010, 22:08

HipFlask

Re: Eggnog

Quote:

Originally Posted by Parkersback

It keeps that long with eggs and milk in it?

Yes it does. The alcohol is high enough that keeps it good.

12-31-2010, 20:51

ratcheer

Re: Eggnog

I helped my wife make fresh egg nog, tonight. As nearly as I could tell, it had only eggs, cream, and sugar - well, plus 4 oz of 100-proof Old Grand Dad for two servings. We had it while watching The Shawshank Redemption.

I assumed his house had gone into foreclosure after paying those prices at A & L!:lol:

Here I am, nearly a year later, and still alive, just not active on the group at all. But thinking it's time to bump this thread up to keep it alive, and to post a link to the original post I made about my dad's eggnog. Hey, it's getting to be that time of year. We're supposed to have snow Thursday!